Seared Scallops with Meyer Lemon Beurre Blanc

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 3 tablespoons butter chilled cut into pieces
• 0.3 cup wine dry white
• 0.7 cup meyer lemon juice fresh ( 6 lemons)
• 0.5 teaspoon salt divided
• 1.5 pounds scallops dry
• 3 tablespoons shallots minced
• 0.8 teaspoon sugar 
• 2  thyme leaves 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes).
2. Remove from heat; discard thyme sprigs.
3. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray.
5. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
6. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness.
7. Serve scallops with sauce; sprinkle with chopped thyme, if desired.